When we lived in Scotland, Stephen and I would make Chili a couple of times a month in the fall and winter.
It was quick and comforting, and the perfect meal for a cool (or freezing) winter’s night.
Now that the temps in LA have finally cooled, and by cool I mean around 60 degrees F, we felt like it was time to bust out a chili recipe, but kicked up a notch with some leftover brisket.
If you have never had brisket, it is the meat cut from the breast or lower chest of a cow.
It is a big slab of meat (hehe) and is best cooked low and slow so that it falls apart.
You can either cook the brisket in a slower cooker, or in the oven, but either way it has a roughly 4-8 hour cook time.
You can pop it in the slow cooker or oven and go about your day and let it do its magic.
You are usually left with a ton of brisket, so we decided to take the rest and make it into a chili.
You can make a brisket chili where you basically put all of the below ingredients in a slow cooker, but I prefer to cook the meat separate because I like to shred it and get rid of all of the fat before adding it into the chili.
Here is the recipe.
Enjoy!
Brisket:
4-5 lb fresh beef brisket (although any size will be fine)
1 tsp salt
1/2 Cup Ketchup
1/4 Cup white vinegar
1 Tablespoon Worcestershire sauce
1 1/2 teaspoon liquid smoke
1/4 teaspoon pepper
1 packet onion soup mix
1 jar Chili Sauce
2 Cups Beef or Chicken Broth
1 Bay leaf
Oven:
Heat oven to 325 degrees (unless putting in slow cooker)
Rub surface of beef with salt. Place in ungreased rectangular pan, 13 x 9 x 2 inches.
Mix all ingredients and pour over beef.
Cover and bake about 3-4 hours or until beef is tender
Slow Cooker:
but it in the slow cooker on low for 8-9 hours
Chili:
1 box of Passata (strained tomato puree)
2 tablespoon cumin
2 tablespoon dried oregano
2 tablespoons tapatio (or any type of hot sauce)
2 tablespoons paprika
2 tablespoons chili powder
1 can Kidney beans
1 can Black beans
1 can Pinto beans
1 cube beef bouillon
1/2 cup-1 cup vegetable stock (depending on how thick or thin you want the chili sauce to be)
1 tablespoon garlic powder
I small can of corn
Directions:
Shred the brisket (at least 2lbs worth)
put it in a slow cooker with all of the chili ingredients and cook it low and slow for a couple of hours.
Add water as needed to thin out the chili.
Easiest thing ever right?
Yumm! I always make these two separate. Never even thought to combine them.
Chili season is the best season! Have the happiest of Thanksgivings!
are. you. even. kidding. me. that looks so good.
yuuum looks so good! have a great thanksgiving! xo jillian – cornflake dreams
Oh my, my, my… this is amazing. Thank you for sharing! Chili = home 🙂